Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-04-27T13:51:34Z
No. of bitstreams: 1
2012 - Andr? Luis R. de Souza.pdf: 1971622 bytes, checksum: 5237bc23d365c59e774d9f8776efabf1 (MD5) / Made available in DSpace on 2017-04-27T13:51:34Z (GMT). No. of bitstreams: 1
2012 - Andr? Luis R. de Souza.pdf: 1971622 bytes, checksum: 5237bc23d365c59e774d9f8776efabf1 (MD5)
Previous issue date: 2012-03-06 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / Camu-camu is a native fruit from the Amazonian region, cultivated in the margins of rivers,
lakes and Amazonian creeks called igarap?s. It is known as one of the fruit with the highest
content of vitamin C. Reverse osmosis is a membrane concentration process in which the
applied pressure is higher than the juice osmotic pressure. Such process favors the solvent
permeation from the region with the highest concentration to the one with the lowest.
Osmotic evaporation is another membrane concentration process in which a porous
hydrophobic membrane separates the solution that is going to be concentrated from a
concentrate brine solution. Microencapsulation is the process in which an active agent is
entrapped by means of a polymer cover. Such process promotes the release of these active
agents under specific conditions. The aim of this work is to evaluate the use of membrane
separation processes and microencapsulation for the processing of camu-camu fruits. The
camu-camu pulp, which has been obtained through the depulping of camu-camu fruits, was
first centrifuged, in order to decrease its suspended solids content, and clarified by
microfiltration with polysulfone membranes. Six clarification processes have carried out at
2.5 bar transmembrane pressure and 45?C. The clarified juice was concentrated by reverse
osmosis at 60 bar and 20 ?C. The avarage permeate flux has been of 11.3 L/hm2. The preconcentrated
juice had 28.8?Brix and the concentration degree of the process was 3.8. The
pre-concentrated juice has been concentrated by osmotic evaporation in a laboratorial
system with polytetrafluoroethylene membrane. The process presented an average pemeate
flux of 2.4 Kg/hm2. The soluble solids content of the concentrated juice was of 56.6 ?Brix,
presenting a concentration degree of 1.98. The retentate fraction of the microfiltration
process was microencapsulated in a spray dryer. Three encapsulation agents were
evaluated: starch, maltodextrin and the mixture of both. The values presented for the
physicochemical caracterization of the pre-concentrated and concentrated camu-camu
juices indicate that there has been an increase both in the physical characteristics of the
juice, such as soluble solids, total solids and acidity, and in the concentration of camu-camu
bioactive compounds. The dehydrated camu-camu juice presented a high concentration of
bioactive substances. Nevertheless, there has been no stability of such compounds during
storage. Through the results obtained in the present work, it is possible to observe that the
integration of membrane processes proved efficient in the concentration of camu-camu
juice, with a final product of high nutritional value / O camu-camu ? um fruto nativo da regi?o amaz?nica, cultivado as margens de rios, lagos e
igarap?s. ? reconhecido como um dos frutos com um dos maiores teores de vitamina C.
Osmose inversa ? o processo de concentra??o por membranas onde a press?o aplicada ?
maior que a press?o osm?tica do suco, favorecendo a permea??o do solvente da regi?o de
maior concentra??o para regi?o de menor concentra??o. Evapora??o osm?tica ? um outro
processo de concentra??o, onde uma membrana hidrof?bica porosa separa a solu??o que
ser? concentrada e uma salmoura concentrada. A microencapsula??o ? o processo onde um
agente ativo ? protegido por meio de uma cobertura de pol?meros, ocorrendo a libera??o
desses agentes ativos em condi??es espec?ficas. O objetivo desta disserta??o foi avaliar o
uso dos processos de separa??o com membranas e microencapsulamento para o
processamento de suco de camu-camu. Os frutos de camu-camu foram despolpados, sendo
o suco submetido a centrifuga??o, com o objetivo de reduzir os s?lidos em suspens?o, e
posteriormente clarificado por microfiltra??o em um sistema de membranas de
polissulfona. Foram realizados seis processos de clarifica??o a 2,5 bar e 45?C. O suco
clarificado foi pr?-concentrado por osmose inversa a 60 bar e 20 ?C. O fluxo permeado
m?dio foi de 11,3 L/hm2. O suco pr?-concentrado apresentou teor de s?lidos sol?veis de
28,8?Brix e grau de concentra??o de 3,8. O suco pr?-concentrado foi processado por
evapora??o osm?tica em um sistema laboratorial constitu?do por membranas de
politetrafluoretileno. O processo apresentou fluxo m?dio permeado de 2,4 kg/hm2. O teor
de s?lidos sol?veis do suco concentrado foi de 56,6 ?Brix, apresentando um grau de
concentra??o de 1,98. O processo de microencapsula??o da fra??o retida do suco de camucamu
foi realizado em um spray dryer Buchi Modelo B-190. Foram realizados tr?s ensaios
com tr?s formula??es diferentes: mistura entre amido e maltodextrina, somente amido e
somente maltodextrina. Os valores apresentados para a caracteriza??o f?sico-qu?mica do
suco de camu-camu pr?-concentrado e concentrado indicam que houve um aumento nos
s?lidos sol?veis e totais e da acidez, bem como no teor das subst?ncias bioativas do camucamu.
O suco de camu-camu desidratado apresentou alto teor de subst?ncias bioativas,
onde a estabilidade desses compostos durante o per?odo de armazenamento n?o foi
alcan?ada. Observa-se que a integra??o dos processos com membranas se mostrou eficaz na
concentra??o do suco de camu-camu, obtendo um produto com alta qualidade nutricional.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1562 |
| Date | 06 March 2012 |
| Creators | Souza, Andr? Luis Rodrigues |
| Contributors | Cabral, Lourdes Maria Corr?a, Srur, Armando Ubirajara Oliveira Sabaa, Freitas, Suely Pereira de |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
| Relation | 6 REFER?NCIAS BIBLIOGR?FICAS A.O.A.C (Association of Official Analytical Chemists). Official methods of analysis, 17 ed. Washington D.C.: AOAC, 2000. M?todos 942.15, 981.12, 932.14, 925.45. ALVAREZ, S., RIERA, F.A., COCA, J., CUPERUS, F.P., BOUWER, S.TH., BOSWINKEL, G., van GEMERT, R.W., TODISCO, S., DRIOLI, E.,OLSSON, J., TRAGARDH, G., GAETA, S.N., PANYOR. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate. Journal of Food Engineering, 46:109-125, 2000. ALVES, R.E.; FILGUEIRAS, H.A.C.; ARAUJO, N.C.C., ALMEIDA, A.S. Camu-camu (Myrciaria d?bia Mc Vaugh): A rich natural source os vitamin C. Proceedings of the InterAmerican Society for Tropical Horticulture, n. 46, p. 11-13, 2002. ALVES, V.D.; COELHOSO, I.M. Orange juice concentration by osmotic evaporation and membrane distillation: A comparative study. Journal of Food Engineering, n. 74, p. 125- 133, 2006. ALVES, V.D.; KOROKNAI, B.; B?LAFI-BAK?, K.; COELHOSO, I.M. Using membrane contactors for fruit juice concentration. Desalination, v. 162, p. 263-270, 2004. ARANHA, F. Q., BARROS, Z. F., MOURA, L. S. A., GON?ALVES, M. C. R., BARROS, J. C., METRI, J. C., SOUZA, M. S. O papel da vitamina C sobre as altera??es org?nicas no idoso. Revista Nutri??o, v. 13, n. 2, p. 89-97, 2000. ARKTER, M.S.; OH, S.; EUN, J.B.; AHMED, M. Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review. Food Research International, n. 44, p. 1728-1732, 2011. AYALA-ZAVALA, J.F.; VEGA-VEGA, V.; ROSAS-DOM?NGUEZ, C.; PALAFOXCARLOS, H.; VILLA-RODRIGUEZ, J.A.; SIDDIQUI, M.W.; D?VILA-AVI?A, J.E.; GONZALEZ-AGUILAR, G.A. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International, v. 44, p. 1866-1874, 2011. B?NVOLGYI, S.; HORV?TH, S.; STEFANOVITS-B?NYAI, E.; B?K?SSY-MOLN?R, E.; VATAI, G. Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration. Desalination, v. 241, p. 281-287, 2009. BARRETO, A.G. Clarifica??o e concentra??o do suco de camu-camu por processo de separa??o com membranas. Rio de Janeiro, 2008, 88 p. Disserta??o (Escola de Qu?mica UFRJ). BASSETTI, F?tima de Jesus. Prepara??o, caracteriza??o e aplica??o de membranas polim?ricas microporosas assim?tricas, 2002, tese (Doutorado em Engenharia Qu?mica ? UNICAMP). BLOMHOFF, R. Dietary antioxidants and cardiovascular disease. Current Opinion in Lipidology, v. 16, p. 47-54, 2005. 51 BOBBIO, F.O.; BOBBIO, P.A. Introdu??o a qu?mica de alimentos. 2. ed. S?o Paulo: Editora Livraria Varela, 1995. 223p. BREWER, M.S. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety, v. 10, 2011. CARNEIRO, L.; SA, I.S.; GOMES, F.S.; MATTA, V.M.; CABRAL, L.M.C. Cold sterilization and clarification of pineapple juice by tangential microfiltration. Desalination, v. 148, p. 93-98, 2002. CARVALHO, R.A. Efeito da concentra??o do suco de camu-camu centrifugado por osmose inversa nas suas propriedades funcionais. Rio de Janeiro, 2009, 62 p. Disserta??o (Escola de Qu?mica UFRJ). CASSANO, A.; DRIOLI, E.; GALAVERNA, G.; MARCHELLI, R.; DI SILVESTRO, G.; CAGNASSO, P. Clarification and concentration of citrus and carrot juices by integrated membrane process. Journal of Food Engineering, v. 57, p. 153-163, 2003. CASSANO, A.; CONIDI, C.; DRIOLI, E. Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes. Journal of Food Engineering, v. 107, p. 366-373, 2011. CASSANO, A.; CONIDI, C.; TIMPONE, R.; D?AVELLA, M.; DRIOLI, E. A membranebased process for the clarification and the concentration of the cactus pear juice. Journal of Food Engineering. n. 80, p. 914-921. 2007. CASSANO, A.; DRIOLI, E. Concentration of clarified kiwifruit juice by osmotic distillation. Journal of Food Engineering. n. 79, p. 1397-1404. 2007. CASSANO, A.; FIGOLI, A.; TAGARELLI, A.; SINDONA, G.; DRIOLI, E. Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination, v. 189, p. 21-30, 2006. CASTRO, T.R., ABREU, F.A.P., CARIOCA, J.O.B. Obten??o do suco clarificado de caju (Anacardium occidentali, L) utilizando processos de separa??o por membranas. Revista Ci?ncia Agron?mica, v.38, n.2, p.164-168, 2007. CHERYAN, M. Ultrafiltration and microfiltration handbook. USA: Technomic Publishing. 517 p. 1998. CHIRINOS, R.; GALARZA, J.; BETALLELUZ-PALLARDEL, I.; PEDRESCHI, R.; CAMPOS, D. Antioxidant compounds and antioxidant capacity of Peruvian camu-camu (myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Food Chemistry, n. 120, p. 1019-1024, 2010. CIANCI, F.C.; SILVA, L.F.M.; CABRAL, L.M.C.; MATTA, V.M. Clarifica??o e concentra??o de suco de caju por processos com membranas. Ci?ncia e Tecnologia de Alimentos, Campinas, v. 25, n. 3, p. 579-583, 2005. CIESLIK, E.; GREDA, A.; ADAMUS, W. Content of polyphenols in fruit and vegetables. Food Chemistry, n. 94, p. 135-142, 2004. 52 CISS?, M.; VAILLANT, F.; BOUQUET, S.; PALLET, D.; LUTIN, F.; REYNES, M.; DORNIER, M. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. Innovative Food Science and Emerging Technologies, v.12, p. 352-360, 2011. COUREL, M.; TRONEL-PEYROZ, E.; RIOS, G.M.; DORNIER, M.; REYNES, M. The problem of membrane characterization for the process of osmotic distillation. Desalination, v. 140, p. 15-25, 2001. COUTO, D.S.; CABRAL, L.M.C.; MATTA, V.M.; DELIZA, R.; FREITAS, D.G.C. Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance. Ci?ncia e Tecnologia de Alimentos, Campinas, v. 31, n. 4, p. 905- 910, out-dez, 2011. DELGADO, J.P.M.; YUYAMA, K. Comprimento de estaca de camu-camu com ?cido indolbut?rico para a forma??o de mudas. Revista Brasileira de Fruticultura, Jaboticabal ? SP, v. 32, n. 2, p. 522-526, junho, 2010. DIB TAXI, C.A. Suco de camu-camu (Myrciaria d?bia) microencapsulado obtido atrav?s de secagem por atomiza??o. Campinas, 2001, 172 p. Tese (Faculdade de Engenharia de Alimentos ? UNICAMP). DIMITRIOS, B. Sources of natural phenolic antioxidants. Trends in Food Science, n. 17, p. 505-512, 2006. ECHAVARR?A, A.P.; FALGUERA, V.; TORRAS, C.; BERD?N, C.; PAG?N, J.; IBARZ, A. Ultrafiltration and reverse osmosis for clarification and concentration of fruit juices at pilot plant scale. Food Science and Technology, v. 46, p. 189-195, 2012. FANG, Z.; BHANDARI, B. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, v. 129, p. 1139-1147, 2011. FANTINI, A.P.; CANNIATTI-BRAZACA, S.G.; SOUZA, M.C.; MANSI, D.N. Disponibilidade de ferro em misturas de alimentos com adi??o de alimentos com alto teor de vitamina C e ciste?na. Ci?ncia e Tecnologia de Alimentos, v. 28, n. 2, p. 435-439, 2008. FENNEMA, O.R. Qu?mica de alimentos de Fennema. Editora Artmed, 2010. 900 p. FERNANDES, A.G., MAIA, G.A., SOUSA, P.H.M., COSTA, J.M.C., FIGUEIREDO, R.W., PRADO, G.M. Compara??o dos teores de vitamina C, caroten?ides totais, antocianinas totais e fen?licos totais do suco tropical de goiaba nas diferentes etapas de produ??o e influ?ncia da armazenagem. Alim. Nutr., v.18, n.4, p.431-438, 2007. FRUTAS E FLORES EXOTICAS. Dispon?vel frutasefloresexoticas.blogspot.com Acesso em em dezembro de 2011. GABINO, F., BELLEVILLE, M.P., PREZIOSI-BELLOY, L., DORNIER, M., SANCHEZ, J. Evaluation of cleaning of a new hydrophobic membrane for osmotic evaporation. Separation and Purification Technology, v.55, p.191-197, 2007. 53 GALAVERNA, G.; DI SILVESTRO, G.; CASSANO, A.; SFORZA, S.; DOSSENA, A.; DRIOLI, E.; MARCHELLI, R. A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity. Food chemistry. n. 106, p. 1021-1030. 2008. GEORG?, S., BRAT, P., ALTER, P., AMIOT, M. J. Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry, v. 53, p. 1370-1373, 2005. GHARSALLAOURI, A.; ROUDART, G.; CHAMBIN, O.; VOILLEY, A.; SAUREL, R. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, v. 40, p. 1107-1121, 2007. GIADA, M. L. R.; MANCINI FILHO, J. Import?ncia dos compostos fen?licos da dieta na promo??o da sa?de humana. Publicatio UEPG Ci?ncias Biol?gicas e da Sa?de, v. 12, n. 4, p. 7-15, 2006. GIRARD, B.; FUKUMOTO, L. R. Membrane processing of fruit juice and beverages: a review. Critical Reviews and Food Science and Nutrition, v. 40, n. 2, p. 91-157, 2000. GOMES, Fl?via dos Santos. Concentra??o de licopeno de suco de melancia atrav?s de processos de separa??o por membranas. 2009. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2009. GONZALEZ-AGUILAR, G.A.; VILLA-RODRIGUEZ, J.A.; AYALA-ZAVALA, J.F.; YAHIA, E.M. Improvement of the antioxidant status of tropical fruits as a secondary response to some postharvest treatments. Trends in Food Science & Technology, v. 21, p. 475-482, 2010. GOULA, A.M.; ADAMOPOULOS, K.G. A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies, v. 11, p. 342-351, 2010. GOULA, A.M.; ADAMOPOULOS, K.G. Spray drying of tomato pulp in dehumified air: II. The effect on powder properties, Journal of Food Engineering, v. 66, p. 35?42, 2005. GUAREI. dispon?vel em guarei.blogspot.com. Acesso em dezembro de 2011. GURAK, P.D.; CABRAL, L.M.C.; ROCHA-LE?O, M.H.M.; MATTA, V.M.; FREITAS, S.P. Quality evaluation of grape juice concentrated by reverse osmosis. Journal of Food Engineering, v. 96, p. 421-426, 2010. HABERT, A. C.; BORGES, C. P.; NOBREGA, R; Processos de separa??o com membranas. Escola piloto em engenharia qu?mica, Programa de Engenharia qu?mica, COPPE/UFRJ, 2003. HALLIWELL, B.; MURCIA, M.A.; CHIRICO, S.; AUROMA, O.I. Free radicals and antioxidants in food and in vivo: what they do and how they work? Critical Review in Food Science and Nutrition, n. 35, p. 7-20, 1995. 54 HONGVALEERAT, C.; CABRAL, L.M.C.; DORNIER, M.; REYNES, M.; NINGSANOND, S. Concentration of pineapple juice by osmotic evaporation. Journal of Food Engineering, v. 88, p. 548-552, 2008. HU, F.B. Plant-based foods and prevention of cardiovascular disease: an overview. The American Journal of Clinical Nutrition, v. 78, 2003. INOUE, T.; KOMODA, H., UCHIDA, T.; NODE, K. Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. Journal of Cardiology, v. 52, p. 127-132, 2008. INPA, Instituto Nacional de Pesquisa da Amaz?nia (INPA) - Coordena??o de Pesquisas em Ci?ncia Agron?micas (CPCA), camu-camu. Dispon?vel em: http://www.inpa.gov.br/cpca/areas/camu-camu.html. Acesso em: 22 de novembro de 2011. JACKSON, L. S.; LEE, K. Microencapsulation and Food Industry. LWT - Food Science and Technology, London, v. 24, n. 4, p. 289-297, 1991. JESUS, D.F.; LEITE, M.F.; SILVA, L.F.M.; MODESTA, R.D.; MATTA, V.M.; CABRAL, L.M.C. Orange (Citrus sinensis) juice concentration by reverse osmosis. Journal of food Engineering, n. 81, p. 287-291, 2007. JIAO, B.; CASSANO, A.; DRIOLI, E. Recent advances on membrane processes for the concentration of fruit juices: a review. Journal of Food Engineering, v. 63, p. 303-324, 2004. JUSTI, K. C. J.; VISENTAINER, J. V.; SOUZA, N. E.; MATSUSHITA, M. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. archivos Latinoamericanos de Nutrici?n, 50, 405?408, 2000. KARAKAYA, S.; KAVAS, A. Antimutagenic activities of some foods. Journal of Agricultural Food Chemistry, n. 79, p. 237-242, 1999. KAUR, C.; KAPOOR, H.C. Antioxidants in fruits and vegetables - the millennium's health. International Journal of Food Science and Technology, n. 36, p. 703-725, 2001. KORONAI, B.; CSAN?DI, Z.; GUBICZA, L.; B?LAFI-BAK?, K. Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes. Desalination, v. 228, p. 295-301, 2008. KORONAI, B.; KISS, K.; GUBICZA, L.; B?LAFI-BAK?, K. Coupled operation of membrane distillation and osmotic evaporation in fruit juice concentration. Desalination, v. 200, p. 526-527, 2006. KUNZ, W.; BENHABILES, A.; BEN-AIM, R. Osmotic evaporation through macroporous hydrophobic membranes: a survey of current research and applications. Journal of Membrane Science, v. 121, p. 25-36, 1996. KUSKOSKI, E.M.; ASUERO, A.G.; MORALES, M.T.; FETT, R. Frutos tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifen?is e antocianinas. Ci?ncia Rural, Santa Maria, v. 36, n. 4, p. 1283-1287, jul-ago, 2006. 55 LAORKO, A.; ZHENYU, L.; TONGCHITPAKDEE, S.; CHANTACHUM, S.; YOURAVONG, W. Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice. Journal of Food Engineering, n. 100, p. 514-521. 2010. LEVINE, M.; RUMSEY, S.C.; DARUWALA, R.; PARK, J.B.; WANG, Y. Criteria and recommendations for vitamin C intake. JAMA, v. 281, n. 15, p. 1415-1423, 1999. LIU, R.H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. The American Journal of Clinical Nutrition, v. 78, 2003. LOPES, M.S.; LOPES, N.E.C.; GOMES, E.R.S.; PEREIRA, N.C. An?lise de minerais no suco de acerola ultrafiltrado e concentrado por osmose inversa. VI COBEQ - Congresso Brasileiro de Engenharia Qu?mica em Inicia??o Cient?fica, UNICAMP. 2005. MAEDA, R. N.; PANTOJA, L.; YUYAMA, L.K.O.; CHAAR, J.M. Determina??o da formula??o e caracteriza??o do n?ctar de camu-camu. Ci?ncia e Tecnologia de Alimentos, v. 26, n. 1, p. 70-74, 2006. MAEDA, R.N.; ANDRADE, J.S. Aproveitamento do camu-camu (Myrciaria dubia) para produ??o de bebida alco?lica fermentada. Acta Amaz?nica, v. 33, n. 3, p. 489-496, 2003. MAEDA, R.N.; PANTOJA, L.; YUYAMA, L.K.O.; CHAAR, J.M. Estabilidade de ?cido asc?rbico e antocianinas em n?ctar de camu-camu (Myrciaria d?bia (H.B.K.) Mc Vaugh). Ci?ncia e Tecnologia de Alimentos. Campinas, v. 27, n. 2, p. 313-316, abr-jun, 2007. MAGA, J. A. Simple phenol and phenolic compounds in food flavor. Crit. Rev. Food Sci. Nutr.1978, 10, 323-372. MARTINS, Fernanda de Lima. Desenvolvimento experimental, modelagem e simula??o do processo de evapora??o osm?tica para concentra??o de solu??es de sacarose contendo aromas de frutas tropicais. 2006. Tese (Doutorado em ci?ncias em engenharia qu?mica). Programa de P?s-Gradua??o de Engenharia da Universidade Federal do Rio de Janeiro. Rio de Janeiro, RJ, 2006. MATTA, V.M.; CABRAL, L.M.C.; SILVA, L.F.M. Suco de acerola microfiltrado: avalia??o da vida de prateleira. Ci?ncia e Tecnologia de Alimentos, v. 24, n. 2, p. 293-297, abr-jun, 2004. MATTA, V.M.; MORETTI, R.H.; CABRAL, L.M.C. Microfiltration and reverse osmosis for clarification and concentration of acerola juice. Journal of Food Engineering, v. 61, p. 477-482, 2004. MO?HAMMER, M.R.; SINTZING, F.C.; CARLE, R. Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear. Innovative Food Science and Emerging Technologies, v. 7, p. 275-287, 2006. MULDER, M. Basic principles of membrane technology. Kluver Academic Publishers, 1991. 363 p. 56 NADEEM, H.S.; TORUN, M.; OZDEMIR, F. Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. Food Science and Technology, v. 44, p. 1626-1635, 2011. NERGIZ, C.; Unal, K. Determination of phenolic acids in virgin olive oil. Food Chemistry., n. 39, 237-240, 1991. OB?N, J.M.; CASTELLAR, M.R.; ALACID, M.; FERN?NDEZ-L?PEZ, J.A. Production of a red?purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, v. 90, p. 471-479, 2009. ODRIOZOLA-SERRANO, I.; HERN?NDEZ-JOVER, T.; MART?N-BELLOSO, O. Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits. Food Chemistry, v. 105, p. 1151-1158, 2007. OLIVEIRA, R.C.; BARROS, S.T.D.; GIMENES, M.L.; ALVIM, F.A.F.; WINTER, C. Compara??o entre centrifuga??o e microfiltra??o na clarifica??o do suco tropical de maracuj?. Acta Scientiarum. Technology. Maring?, v. 32, n. 3, p. 271-278, 2010. ONSEKIZOGLU, P.; SAVAS BAHCECI, K.; JALE ACAR, M. Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. Journal of Membrane Science, v. 352, p. 160-165, 2010. OS?RIO, C.; FORERO, D.P.; CARRIAZO, J.G. Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International, v.44, p. 1174-1181, 2011. PAGANI, M.M. Obten??o do suco de acerola (Malpighia emarginata, D.C.) concentrado e p?s est?veis atrav?s da integra??o dos processos de separa??o por membranas e microencapsula??o por atomiza??o. Rio de Janeiro, 2010, 161 p. Tese (Escola de Qu?mica UFRJ). PAP, N.; PONGR?CZ, E.; JAAKKOLA, M.; TOLONEN, T.; VIRTANEN, V.; TURKKI, A.; HORV?TH-HOVORKA, Z.; VATAI, G.; KEISKI, R.L. The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis. Journal of Food Engineering. n. 98, p. 429-436. 2010. PAULA, B.; MORAES, I.V.M.; CASTILHO, C.C.; GOMES, F.S.; MATTA, V.M.; CABRAL, L.M.C.Melhoria na efici?ncia da clarifica??o de suco de maracuj? pela combina??o dos processos de microfiltra??o e enzim?tico. B.CEPPA, Curitiba, v. 22, n. 2, 2004. PETROTOS, K.B.; LAZARIDES, H.N. Osmotic concentration of liquid foods. Journal of Food Engineering, v. 49, p. 201-206, 2001. PIETTA, P.G. Flavonoids as Antioxidants. Journal of Natural Products, v. 63, n. 7, p. 1035-1042, 2000. PRIOR, R.L.; CAO, G. Antioxidant phytochemicals in fruits and vegetables: diet and health implications. Horticulture Science, n. 35, p. 588-592, 2000. 57 QUEK, S.Y.; CHOK, N.K.; SWEDLUND, P. The physicochemical properties of spraydried watermelon powders. Chemical Engineering and Processing, v. 46, p. 386-392, 2007. R?, M. I. Microencapsultaion by spray drying. Drying Technology, v. 16, n. 6, p. 1195- 1236, 1998. RE, R.; PELLEGRINI, N.; PROTEGGENTE, A.; PANNALA, A.; YANG, M.; RICEEVANS, C. Antioxidant activity applying na improved abts radical c?tion decolorization assay. Free Radic. Biol. Med., 26, 9/10, 1231 ? 1237, 1999. RODRIGUES, R.B.; CABRAL, L.M.C.; MENEZES, H.C.; MATTA, V.M.; DORNIER, M. Concentration using osmotic evaporation. Encyclopedia of Agricultural, Food, and Biological Engineering, 2006. RODRIGUES, R.B.; MENEZES, H.C.; CABRAL, L.M.C.; DORNIER, M.; RIOS, G.M.; REYNES, M. Evalution of reverse osmosis and osmotic evaporation to concentrate camucamu juice (Myrcyaria dubia). Journal of food engineering, n. 63, p. 97-102. 2004. ROSA, J.S.; GODOY, R.L.O.; OIANO NETO, J.; CAMPOS, R.S.; MATTA, V.M.; FREIRE, C.A.; SILVA, A.S.; SOUZA, R.S. Desenvolvimento de um m?todo de an?lise de vitamina C em alimentos por cromatografia l?quida de alta efici?ncia e exclus?o i?nica. Ci?ncia e Tecnologia de Alimentos, v. 27, n. 4, p. 837-846, 2007. ROSS, J.A.; KASUM, C.M. Dietary Flavonoids: Bioavailability, Metabolic Effects, and Safety. Annu. Rev. Nutr. 2002. RUFINO, M.S.M.; ALVES, R. E.; BRITO, E. S.; SAMPAIO, C. G., JIM?NEZ, J. P.; SAURA-CALIXTO, F. D. Determina??o da atividade antioxidante total em frutas pela captura do radical ABTS +. Comunicado T?cnico (Embrapa Agroind?stria Tropical), 2007. RUFINO, M.S.M., ALVES, R.E., BRITO, E.S., JIM?NEZ, J.P., CALIXTO, F.S., FILHO, J.M Bioactive compounds and oxidant capacities of 18 non-traditional tropical fruits from Brazil. Food chemistry. v.121. p. 996-1002, 2010. S?, I.S.; CABRAL, L.M.C.; MATTA, V.M. Concentra??o de suco de abacaxi atrav?s dos processos com membranas. Brazilian Journal of Food Technology, v.6, n.1, p. 53-62, 2003. SA?NZ, C.; TAPIA, S.; CH?VEZ, J.; ROBERT, P. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, v. 114, p. 616-622, 2009. SANTANA, I. Avalia??o do efeito da temperatura no processo de concentra??o por osmose inversa na qualidade do suco de uva (Vitis labrusca L.). 2009. 133 f. Disserta??o (Mestrado em Ci?ncias de Alimentos) ? Instituto de Qu?mica ? UFRJ. SANTIN, M?rcia Maria. Aplica??o de tratamento enzim?tico combinado a microfiltra??o na clarifica??o de suco de p?ssego. 2004. Disserta??o (Mestrado em engenharia de alimentos). Universidade Regional Integrada do Alto Uruguai e das Miss?es - URI, Campus de Erechim, Erechim, RS, 2004. 58 SCHREINER, M.; HUYSKENS-KEIL, S. Phytochemicals in Fruit and Vegetables: Health Promotion and Postharvest Elicitors. Critical Reviews in Plant Sciences, v. 25, p. 267- 278, 2006. SHAHIDI, F.; HAN, X. Encapsulation of food ingredients. Critical Review in Food Science and Nutrition, v. 33, n. 6, p. 501-547, 1993. SHAHIDI, F.; NACZK, M. Food Phenolics: sources, chemistry, effects and applications. Lancaster: Technomic, 1995, 331 p. SILVA, M. F. V. Efeito de diferentes tratamentos e embalagens nas caracter?sticas da polpa e na determina??o dos teores de ?cido asc?rbico e das antocianinas durante o armazenamento. 1999. 224 f. Tese (Doutorado). FEA, UNICAMP, Campinas. 1999. SMIDERLE, O.J; SOUSA, R.C.P. Teor de vitamina C e caracter?sticas f?sicas do camucamu em dois est?dios de matura??o. Revista Agro@mbiente on line, v.2, n.2, p. 61-63, jul-dez, 2008. SMITH, J.; CHARTER, E. Functional food product development. Wiley-Blackwell, 2010. 537 p. SOLVAL, K.M.; SUNDARARAJAN, S.; ALFARO, L.; SATHIVEL, S. Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT - Food Science and Technology, v. 46, p. 287-293, 2012. TONON, R. V., BRABET, C., HUBINGER, M.D. Influ?ncia da temperatura do ar de secagem e da concentra??o de agente carreador sobre as propriedades f?sico-qu?micas do suco de a?a? em p?. Ci?ncia e Tecnologia de Alimentos, Campinas, v. 29, n.2, p. 444-450, abr.-jun. 2009. TONON, Renata Valeriano. Secagem por atomiza??o do suco de a?a?: Influ?ncia das vari?veis de processo, qualidade e estabilidade do produto. 2010. Tese (Doutorado em Engenharia de Alimentos). Faculdade de Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, SP, 2010. USHIKUBO, F.Y.; WATANABE, A.P.; VIOTTO, L.A. Microfiltration of umbu (Spondias tuberosa Arr. Cam.) juice. Journal of Membrane Science, v. 288, p. 61-66, 2007. VAILLANT, F., JEANTON, E., DORNIER, M., O`BRIEN, G.M., REYNES, M., DECLOUX, M. Concentration of passion fruit juice on an industrial pilot scale using osmotic evaporation. Journal of food engineering, v. 47, p. 195-202, 2001. VAILLANT, F.; MILLAN, P.; O?BRIEN, G.; DORNIER, M.; DECLOUX, M.; REYNES, M. Crossfow microfiltration of passion fruit juice after partial enzymatic liquefaction. Journal of Food Engineering, v. 42, p. 215-224, 1999. VALD?Z, H.; ROMERO, J.; SAAVEDRA, A.; PLAZA, A.; BUBNOVICH, V. Concentration of noni juice by means of osmotic distillation. Journal of Membrane Science, v. 330, p. 205-213, 2009. VATTEM, D.A.; SHETTY, K. Biological funcionality of ellagic acid: a review. Journal of Food Biochemistry, v. 29, p. 234-266, 2005. 59 VIDIGAL, M.C.T.R.; MINIM, V.P.R.; CARVALHO, N.B.; MILAGRES, M.P.; GON?ALVES, A.C.A. Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: A?a? (Euterpe oleracea Mart.), camu-camu (Myrciaria dubia), caj? (Spondias lutea L.) and umbu (Spondias tuberosa Arruda). Food Research International, v. 44, p. 1988-1996, 2011. VILLANUEVA-TIBURCIO, J.E.; CONDEZO-HOYOS, L.A.; ASQUIERI, E.R. Antocianinas, ?cido asc?rbico, polifenoles totales y actividad antioxidante en l? c?scara de camu-camu (Myrciaria d?bia (H.B.K) McVaugh). Ci?ncia e Tecnologia de Alimentos, Campinas, n. 30 (Supl. 1), p. 151-160, 2010. YU, J.; LENCKI, R.W. Effect of enzyme treatments on the fouling behavior of apple juice during microfiltration. Journal of Food Engineering, v. 63, p. 413-423, 2004. YUYAMA, K.; AGUIAR, J. P. L.; YUYAMA, L. K. O. Camu-camu: um fruto fant?stico como fonte de vitamina C. Acta Amaz?nica, v. 32, n. 1. p. 169-174, 2002. ZAMUDIO, Luz Haydee Bravo. Caracteriza??o de vitamina C em frutos de camucamu Myrciaria dubia (H.B.K.) em diferentes est?gios de matura??o do Banco Ativo de Germoplasma da Embrapa. Monografia (Especializa??o em Nutri??o Humana). Departamento de Nutri??o, Programa de P?s-Gradua??o em Nutri??o Humana, Universidade de Bras?lia, Bras?lia-DF, 2007. ZANATTA, C.F. Determina??o da composi??o de caroten?ides e antocianinas de camu-camu (Myrciaria dubia). Campinas, 2004. 162p. Disserta??o (Mestre em Ci?ncia de Alimentos), Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP). ZANATTA, C.F.; CUEVAS, E.; BOBBIO, F.O.; WINTERHALTER, P.; MERCADANTE, A.Z. Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. Journal of Agriculture and Food Chemistry, v. 53, p. 9531-9535, 2005. ZANATTA, C.F.; MERCADANTE, A.Z. Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia). Food Chemistry, v. 101, p. 1526-1532, 2007. ZHENG, L.; DING, Z.; ZHANG, M.; SUN, J. Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization. Journal of Food Engineering, n. 104, p. 89-95, 2011. |
Page generated in 0.0059 seconds